Dairy free chocolate cupcakes are also egg free and topped with a dairy free frosting. An easy, one bowl, chocolate cupcake recipe. Also known as crazy cake, depression cake or wacky cake. It's chocolate peanut butter at it's finest!
I haven't been to the grocery store much these last six weeks. Which still feels a bit strange considering I used to go to the market 2-3 times a week! My last two trips have shown a very empty baking aisle and next to no eggs available.
The good news: everyone is baking. Yay! The bad news: some baking ingredients are hard to find. Boo hoo! So what's a die-hard baking girl going to do? Well, for some needed inspiration, I reached out to my dear aunt in Ohio who shared this great idea...
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dairy free chocolate cupcakes AND frosting??
Yes! You read that correctly! This easy chocolate cupcake recipe and peanut butter frosting recipe are made ~
- without butter
- without eggs
- with no milk
This type of cake recipe has been around since the Depression Era when ingredients were scarce. It's also known as crazy cake or wacky cake. It's also perfect for those with egg or dairy allergies.
how do you make cupcakes moist?
This dairy free chocolate cupcake recipe gets it's moisture from the oil. The cupcakes get their lift from the chemical reaction between the vinegar and baking soda. This results in a light and moist cupcake.
let's make dairy free chocolate cupcakes!
This recipe couldn't be any easier! Start by preheating the oven and preparing a 12 count muffin pan with liners (these are my all-time favorite!) Next mix the cocoa powder, salt, baking soda, sugar and flour in a bowl.
Then make three wells in the dry ingredients.
Place the vanilla extract, vinegar and oil into each well.
Next pour cold water over the top of it all and mix to combine.
Divide the batter evenly between the 12 liners, filling each about ¾ full. Bake the chocolate cupcakes 20-25 minutes, until a cake tester comes out clean. Allow cupcakes to cool before frosting.
how to make dairy free peanut butter frosting
Since the chocolate cupcakes are dairy free, I wanted the frosting to also be dairy free. Luckily, we can accomplish that by making a peanut butter frosting!
Chocolate + peanut butter = chocolate peanut butter heaven.
Use a stand mixer with the paddle attachment or a hand-held mixer to make the frosting. You'll begin by beating the peanut butter on medium-high until it gets a bit fluffier. Then add the powdered sugar and vanilla and mix on low speed until mostly combined. Add the water (you can substitute half and half if you aren't worried about dairy) and beat until well combined.
The peanut butter frosting is not quite as light and fluffy as a buttercream, but still works great for piping or spreading on cupcakes. I used my favorite Wilton 1M piping tip to get the look on these cupcakes.
more peanut butter recipes to try!
- Addictive Peanut Butter Bars
- Chewy and Plump Oatmeal Peanut Butter Chocolate Chip Cookies
- Peanut Butter Snickers Cookies {Santa Surprises}
- Peanut Butter Pie
If you make this recipe (or any recipe!) from two sugar bugs please come back and leave a review. I read every comment, and I LOVE hearing from you!
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these dairy free chocolate cupcakes and peanut butter frosting! It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
Recipe shared with Meal Plan Monday and Weekend Potluck
Dairy Free Chocolate Cupcakes and Peanut Butter Frosting
This chocolate peanut butter cupcake recipe is dairy free and egg free. Also known as crazy cake, depression cake or wacky cake. It's a simple and delicious, one bowl recipe!
Ingredients
Chocolate Cupcakes
- ¼ cup cocoa powder
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup granulated sugar
- 1 ½ cups all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 teaspoon vinegar
- ⅓ cup oil
- 1 cup cold water
Peanut Butter Frosting
- ¼ cup creamy peanut butter**
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2* tablespoons water or half and half
Instructions
- Preheat the oven to 350°F and prepare a 12 well muffin tin with liners.
- In a medium bowl, combine the cocoa powder, salt, baking soda, sugar and flour. Once the dry ingredients are mixed, make three wells in the dry ingredients. Add vanilla to one, vinegar to the second one and the oil to the third. Pour the cold water over the top and mix until just combined.
- Divide the batter equally between the 12 liners, filling each about ¾ of the way full.
- Bake for 20-22 minutes, or until a cake tester comes out clean. Allow to cool before frosting.
Peanut Butter Frosting - Using a stand mixer with the paddle attachment or a hand-held mixer, beat the peanut butter until lighter and fluffier, about 3 minutes. With the mixer on low, slowly add the powdered sugar and vanilla, beating until combined. The frosting won't fully come together until you add the liquid. Slowly add in 2 tablespoons water or half and half. Increase to medium-high and beat until frosting is well combined, about 2 minutes more. *Add more liquid (in half teaspoon increments) if needed. If you add too much water, the frosting becomes more of a glaze. You can recover it by adding a little more peanut butter (start with a teaspoon) and powdered sugar (start with a tablespoon). Add a pinch of salt, if desired to cut the sweetness.
Notes
Can also be baked in an 8x8 baking pan, bake for 25-30 minutes.
**Use a peanut butter like Jif or Skippy for this recipe. A natural peanut butter can seperate and make the frosting oily.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 289Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 221mgCarbohydrates: 49gFiber: 1gSugar: 35gProtein: 3g
The nutrition information is an estimate and may not be entirely accurate.
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Heidi | The Frugal Girls
Your Peanut Butter Frosting looks so decadent. It's so neat you can actually make this without milk!!
Tasia
Thank you Heidi! I am pretty excited about the peanut butter frosting!
Josiah - DIY Thrill
These cupcakes look so yummy!
Tasia
Thank you Josiah! They are definitely worth a bake!
Katherine | Love In My Oven
Mmm chocolate cupcakes, yum! Always a good idea, Tasia. I love that it's dairy-free! These look amazing, Tasia. That frosting! Swoon!
Tasia
Thank you Katherine! I love how they work dairy free too!
Christie
They sound so good. I love that they are dairy-free. Perfect for someone like myself! Thank you for sharing this yummy recipe!
Tasia
I hope you get to enjoy this recipe Christie! Thank you!
Leanne
This is my kind of recipe Tasia! I often make cakes without butter, eggs and milk, so these dairy-free cupcakes are just perfect for me. Also, I could eat that peanut butter frosting with a spoon. It looks so whipped, creamy and fluffy!
Tasia
Yay! Thank you Leanne! This recipe makes me want to try more dairy and egg free baking. I can also easily eat that peanut butter frosting with a spoon!
Letscurry
Tasia
These cupcakes hold true to the name as depression cakes during this lockdown. I love the fact they look so airy due to vinegar and baking soda. I have bookmarked this recipe for my girls, who are cup cake addicts to make and eat with no guilt and dairy. Thanks
Tasia
Thank you! I hope you and your girls get to enjoy these cupcakes soon!
Mia
Is vegetable oil suitable for this recipe?
Tasia
Hi Mia, yes! vegetable oil will work just fine.